Korean mung bean sprout salad

These sprouts taste nicely cooked (not too raw or overcooked), sweet, crisp and juicy. In Korea this banchan or small dish would be served as one of a number of dishes along side rice.

Sukjunamul refers to a seasoned banchan (side dish) made from mung bean sprouts in Korean cuisine. The dish is also sometimes called nokdunamul because the sprout grows from nokdu (mung bean).

I would say this dish is also very cheap to make and last but not least this is a tasty vegetarian and paleo recipe! The sprouts are cooked only a minute in boiling water before seasoning, try this recipe next time you have leftover bean sprouts. There is no hard and fast rule when it comes to this recipe, go with your heart, add in what you like and in quantities you prefer. I am sure you will enjoy it and have fun making this recipe and sprouting some beans in your kitchen. Mung bean sprout salad basicílly seasoned with salt, garlic and sesame or any other nuts oil and soy sauce and onion, garlic, toasted sesame seeds, chili are added optionally by your preferance.

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